This is a variation on an absolutely delicious Tunisian classic that my husband and I came up with to feed our hungry vegetarian friends. It is so simple to make yet has that wow factor especially when you serve it in the centre of the table in a tagine.

I like to add some hummus and sliced avocado to the menu, plus fresh chillis for those who like to add a kick to the dish. You can also have a plate of grilled, crispy bacon for the carnivores.

The eggs can take a few minutes to cook, watch them closely to keep the yolks nice and runny – take them off the heat when the whites are almost opaque and ready, then keep the lid on as you bring the dish to the table for perfectly timed serving.

Pictured: Tunisian Brunch of Baked Eggs in a Capsicum and Bean Stew, Chachouka